Garlic Butter Linguine Pasta (Printer View)

Tender linguine coated in garlic butter sauce with parsley and optional Parmesan for rich flavor.

# What you'll need:

→ Pasta

01 - 14 oz linguine

→ Sauce

02 - 6 tbsp unsalted butter
03 - 6 large garlic cloves, finely minced
04 - 1/4 tsp crushed red pepper flakes (optional)
05 - Zest of 1 lemon (optional)
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper

→ Finishing

08 - 1/2 cup fresh flat-leaf parsley, finely chopped
09 - 1/2 cup freshly grated Parmesan cheese (optional)
10 - Extra lemon wedges, to serve

# Method:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup pasta water and drain pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in crushed red pepper flakes and lemon zest if using.
03 - Add drained linguine to the skillet and toss to coat with garlic butter. Add reserved pasta water gradually to achieve a smooth sauce that coats the pasta evenly.
04 - Season with sea salt and black pepper. Stir in chopped parsley and half the Parmesan if desired. Toss thoroughly to combine.
05 - Serve immediately, garnished with remaining Parmesan and lemon wedges on the side.

# Expert Advice:

01 -
  • Ready in 20 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The pasta water does something magical—it turns garlic butter into a silky sauce that actually clings to every strand.
  • So flexible you can dress it up with Parmesan and lemon, or keep it bare and honest depending on your mood.
02 -
  • The pasta water is not optional—that starch is what transforms plain garlic butter into sauce that actually clings to the linguine instead of pooling at the bottom of the bowl.
  • Medium heat for the garlic is crucial; high heat will turn it brown and bitter in seconds, and all the magic disappears.
  • Don't add the pasta to the pan until the garlic butter is ready, or the pasta will cool it down and cook unevenly.
03 -
  • Use a microplane to zest lemon so you get only the bright yellow part and none of the bitter white pith underneath.
  • Keep the skillet moving constantly once the pasta goes in—resting it means uneven coating and some strands that get too much sauce and some that get none.
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